Pumpkin and Bean Chili

Ingredients

2 Tbsp olive oil

1 medium onion, diced

6 cloves garlic, chopped

1 Tbsp chili powder

1 Tbsp ground cumin

1 tsp ground cinnamon

2 Tbsp oregano

½ Tbsp dried basil

2 tsp ground coriander

3 Tbsp tomato paste

2 green bell peppers, seeded and chopped

2 red (or yellow) bell peppers, seeded and chopped

2 cans (14.5 oz each) fire roasted tomatoes, with juices

2 cups vegetable broth

1 can (14 oz) black beans, rinsed and drained

1 can (14 oz) kidney beans, drained

1 can pumpkin puree (make sure its NOT pie filling)

1 bay leaf

1 lime juiced

kosher salt and freshly ground black pepper

Optional Garnishes: shredded cheddar cheese (omit if vegan is desired), cilantro, avocado, limes

Directions

Add all ingredients into slow cooker, then mix. Set on low for 6 hours. Remove bay leaf. Serve in a bowl with optional garnishes.

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TNK Tip

Eat half for lunch all week and put the rest in the freezer, Be sure to portion out your freezer bags, so its easy to heat up later.

A crockpot is a great tool to use when you have a busy week ahead and need to save time with meal prep.

The pumpkin adds a slightly sweeter flavor, while also getting spice from the chili powder.